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Student chefs Merihcan Pilgir, Bükre Aslan, Burcu Kaplan, Can Berk Arıcan, and Sabitcan Kalfa, enjoyed cooking at their training kitchen and giving out the recipe of a delicious meal. Bükre Aslan shared the secrets of baking lamb shanks in the oven. She said, “First, we need to clear the meat off its tendons and fats. Then cut the vegetables, carrots and onions, in big chunks. Before putting in the oven, we need to sear the meat. Searing is a technique used in baking the surface of the meat at high temperature so a caramelized crust forms. We are not cooking the meat, just keeping it on the high temperature. When we are done with it, we place the vegetables in the oven pan, and place the meat over them, and fill it with enough water to cover the surface, and then cover it with foil. Put it in a 200 degree heated oven, and cook until the meat gets tender. We can use a toothpick or a fork to understand if the meat is cooked. ”
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